Almond & Peach Cookie Daisies
Tender almond shortbread, glossy peach centers, pistachio crunch
There’s something irresistible about desserts that look like they came from a boutique patisserie but are secretly simple to make. These Almond & Peach Cookie Daisies are exactly that kind of treat — delicate flower-shaped cookies with a buttery almond base, a juicy peach center, and a sparkle of pistachio.
Each cookie starts with a sturdy almond-flour shortbread that bakes up crisp and defined without spreading. A touch of jam anchors the fruit, while sliced almonds form soft petals around the peach. The result is elegant, fresh, and just a little whimsical — perfect for spring tables, tea parties, or bakery gift boxes.
This guide walks you through the almond cookie base, shaping, baking, and assembly so you can create bakery-style fruit cookies at home with confidence.
Why You’ll Love These Almond & Peach Cookie Daisies
Naturally almond-forward flavor
Non-spreading dough ideal for cut-out cookies
Perfect base for fruit-topped pastries
Beautiful bakery presentation
Make-ahead friendly
Almond Cookie Base (Non-Spreading)
This almond shortbread is the foundation of the daisies — tender, flavorful, and designed to hold its shape cleanly in the oven.
Ingredients
150 g unsalted butter, cold and cubed
90 g powdered sugar
160 g fine almond flour
80 g all-purpose flour (or 60 g tapioca starch + 20 g cornstarch for gluten-free)
½ tsp baking powder
pinch of salt
1 egg yolk
½ tsp almond extract
Instructions
Mix dry ingredients : In a stand mixer fitted with the paddle attachment, combine all-purpose flour, almond flour, powdered sugar, baking powder, and salt on low speed until evenly blended.
Cut in butter: Add cold cubed butter and mix on low speed until the mixture resembles fine crumbs.
Form dough: Add egg yolk and almond extract. Mix on low just until a soft dough forms. Do not overmix.
Chill: Shape dough into a flat disk, wrap, and refrigerate 1–2 hours.
Rolling & Cutting the Cookies
Roll dough between two sheets of parchment to about 5 mm thickness.
Cut circles slightly larger than the peach halves.
Place on a perforated mat or parchment-lined tray.
Freeze cut cookies for 20 minutes to prevent spreading.
Meanwhile, preheat oven to 325°F (165°C).
Baking
Bake chilled cookies on the middle rack for 15–18 minutes, until lightly golden at the edges.
Cool completely before assembling.
Toppings & Assembly
Ingredients
canned peach halves, well drained
raspberry jam (strawberry, orange, peach, or pineapple also work)
almond slivers
pistachios, finely chopped
Assemble the Daisies
Spread about 1 tsp jam on each cookie base.
Place a peach half in the center.
Arrange almond slivers around the peach like petals.
Sprinkle chopped pistachios around the base for color and texture.
Tips for Perfect Cookie Daisies
Chill twice — before rolling and after cutting
Dry peaches well so cookies stay crisp
Use fine almond flour for clean edges
Bake at moderate heat — almond flour browns quickly
Variations
Gluten-free: Use 60 g tapioca starch + 20 g cornstarch instead of all-purpose flour.
Mini daisy cookies: Use small peach slices for petit-four size pastries.
Flavor swaps: Try apricot, pineapple, or poached pear instead of peach.
Storage
Store in an airtight container:
Room temperature: 2 days
Refrigerated: 4 days
Best served slightly chilled or at cool room temperature.
Make-Ahead Guide
You can prepare components in stages:
Dough: up to 2 days ahead
Cut cookies: freeze until needed
Assemble: day of serving
Yield
About 18–22 cookies, depending on cutter size.
Ready to Bake Almond & Peach Cookie Daisies?
These Almond & Peach Cookie Daisies combine buttery almond shortbread, bright fruit, and nutty crunch in one charming pastry. With their clean flower shape and glossy peach center, they look straight from a bakery case — yet come together with simple ingredients and approachable steps.
They’re ideal for spring dessert boxes, afternoon tea, or anyone who loves fruit-topped cookies with a refined finish.
If you loved making my Strawberry Breakfast Buns Roses, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!
Almond & Peach Cookie Daisies
Almond & Peach Cookie Daisies made with non-spreading almond shortbread, jam, and juicy peach centers, finished with almond petals and pistachios. Elegant fruit-topped cookies perfect for spring and tea tables.
Ingredients
- 150 g unsalted butter, cold and cubed
- 90 g powdered sugar
- 160 g fine almond flour
- 80 g all-purpose flour
- (or 60 g tapioca starch + 20 g cornstarch for gluten-free)
- ½ tsp baking powder
- pinch of salt
- 1 egg yolk
- ½ tsp almond extract
- canned peach halves, well drained
- raspberry jam (or strawberry, orange, peach, or pineapple)
- almond slivers
- pistachios, finely chopped
Instructions
- Mix dry ingredients: In a stand mixer fitted with the paddle attachment, combine all-purpose flour, almond flour, powdered sugar, baking powder, and salt on low speed until evenly blended.
- Cut in butter: Add cold cubed butter and mix on low speed until the mixture resembles fine crumbs.
- Form dough: Add egg yolk and almond extract. Mix on low just until a soft dough forms. Do not overmix.
- Chill: Shape dough into a flat disk, wrap, and refrigerate 1–2 hours.
- Roll dough between two sheets of parchment to about 5 mm thickness.
- Cut circles slightly larger than the peach halves.
- Place on a perforated mat or parchment-lined tray.
- Freeze cut cookies for 20 minutes to prevent spreading.
- Meanwhile, preheat oven to 325°F (165°C).
- Bake chilled cookies on the middle rack for 15–18 minutes, until lightly golden at the edges.
- Cool completely before assembling.
- Spread about 1 tsp jam on each cookie base.
- Place a peach half in the center.
- Arrange almond slivers around the peach like petals.
- Sprinkle chopped pistachios around the base for color and texture.